Chocolate Macaroons

Name: Chocolate Macaroons
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 2 1/2 dozen
Ingredients: One 4-ounce package unsweetened baking chocolate; 3 egg whites; 3 1/2 cups confectioners’ sugar

Getting reviews...

Level: Easy

Total: 35 min (includes cooling time)
Active: 10 min

Yield: 2 1/2 dozen

This popular cookie has had several iterations throughout its history. The version below was adapted from a Pierre Blot recipe featured in a promotional pamphlet published by the Baker’s Chocolate company in 1886 called Cocoa and Chocolate: A Short History of Their Production and Use. Instead of using crushed almonds to make these macaroons, Blot makes a paste out of baking chocolate, sugar and egg whites. Just these three ingredients yield a deliciously chewy cookie with a crispy exterior that is quick and easy to assemble.

Level: Easy

Total: 35 min (includes cooling time)
Active: 10 min

Yield: 2 1/2 dozen

Ingredients

Deselect All

One 4-ounce package unsweetened baking chocolate

3 egg whites

3 1/2 cups confectioners’ sugar

Directions

Preheat the oven to 375 degrees F.
Melt the chocolate in a large glass bowl in the microwave in 30-second increments, stirring well in between. Allow to cool for about 5 minutes.
Mix the egg whites with the chocolate and then sift in the confectioners’ sugar a little at a time until it forms a stiff dough.
Using a cookie scoop or teaspoon, scoop balls of dough on cookie sheets lined with parchment paper, leaving about an inch in between.
Bake 10 to 12 minutes until nicely puffed and then allow to cool on baking sheets before transferring to a wire rack. Cookies will deflate and become flat once they cool.

Recipe courtesy of “The Gilded Age Cookbook: Recipes and Stories from America’s Golden Era” by Becky Libourel Diamond © Globe Pequot 2023. Provided courtesy of Becky Libourel Diamond. All rights reserved.